Description
A light and refreshing orzo pasta salad featuring fresh vegetables, tangy dressing, and herbs—perfect for summer gatherings or as a side dish.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook orzo pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Can be made ahead and stored in the refrigerator for up to 2 days.
- Feel free to add grilled chicken or chickpeas for added protein.
- Use whole wheat orzo for a healthier option.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
